Beetroot carpaccio with burrata

5.0 3 ratings

Prep. 15 min

Total 1 h 25 min

8 portions

Ingredients

Dressing

extra virgin olive oil
70 g
white vinegar
30 g
lemon juice
15 g
Dijon mustard
½ tsp
maple syrup
10 g
dried basil
½ tsp
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Beets

water
1800 g
raw beetroots
800 g
ice cold water to cool
rocket
60 g
burrata cheese torn into pieces
250 g
pomegranate arils (optional)
2 tbsp
pecan nuts (optional)
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 310.6 mg

Protein 8.8 g

Calories 923.3 kJ / 220.7 kcal

Fat 15.9 g

Fibre 3 g

Saturated Fat 5.5 g

Carbohydrates 11.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining 30 Recipes
Australia and New Zealand

Manifesto 202 Recipes
Australia and New Zealand

You might also like...

Vegan porridge with fruits and cinnamon

15 Min

Pistachio and lemon individual tiramisu

6 Std. 30 Min

Thai watermelon salad

50 Min

Paloma

5 Min

Chicken mole and avocado papaya salsa

25 Std.

Crunchy salad with green goddess dressing (Diabetes,Thermomix® Cutter, using modes)

20 Min

Fennel, Celery and Green Apple Salad

15 Min

Beetroot salad on wholemeal toast with halloumi

40 Min

Citrus mascarpone semifreddo with Manjimup walnut & cacao nib dukkah (Russel Blaikie)

13 Std.

Warm broccoli salad with rocket pesto

30 Min

Steamed tomato pesto pull apart bread

2 Std. 5 Min

Shakshuka in the Varoma

30 Min